This week’s topic was prompted by a recent article that bashed the work influencers do to promote food and beverage programs. And while it’s fair to be skeptical of influencer reviews — after all, they don’t abide by the same code of ethics publications do — social media is a crucial part of the media landscape these days, and influencers aren’t going anywhere.
But is it fair to associate the perceived quality of the person (i.e., influencers) and how the restaurant got popular (i.e., social media) with the quality of the restaurant or bar? If a popular bar has a line out the door because it was recognized on The World’s 50 Best Bars list, does that automatically make it more respectable than one that has a line out the door because it’s extremely popular on Instagram and TikTok?
Entire generations of people receive their recommendations from these social media apps, and it would be wrong to ostracize an entire group of people or think their opinions are lesser simply because they didn’t come from an accredited publication.
On this episode of the “VinePair Podcast,” Adam and Zach are joined by VinePair assistant editor Hannah Staab to discuss why influencers remain so contentious within the world of food and drinks. Then, the three discuss why the attention they bring to restaurants and bars isn’t always seen in as favorable a light as traditional press attention. Tune in for more.
Zach is reading: Cool-Climate American Syrah Is Remarkable. Can It Ever Be More Than a Passion Project?
Adam is reading: The Cocktail Revolution Has Finally Reached New York’s Great Cultural Institutions
